Just in time for April showers, here is the winning recipe from the Nubella Rainy Day Contest. Thanks to everyone who entered; we received many terrific recipes to enjoy on rainy days. Our favorite recipe, from Renee Pokorny, combined healthy ingredients in a way that’s sure to warm you from the inside no matter how dreary it is outside.

Serve it with bread to make a delicious meal that highlights locally grown vegetables, and enjoy it hot off the stove. “I would love to say it tastes great the next day, but there never seems to be any left-over,” says Renee.

The Winning Recipe: White Bean and Kale Soup

Serves 6

2 teaspoons olive oil

1 large onion, finely chopped

¾ pound favorite fresh low-fat turkey or chicken sausage, casing removed

1 ½ teaspoon kosher salt, divided

1 teaspoon fresh ground pepper, divided

2 cloves garlic, minced

1 cup chopped fennel (also called anise), fronds and core removed

1 zucchini, ends trimmed and diced

1 (14.5 ounce) canned fire-roasted crushed tomatoes

2 (14 ounce) canned low-sodium chicken broth

1 (15 ounce) can white beans/great northern beans, drained and rinsed

1 bunch kale, tough stems removed, cleaned and chopped

6 tablespoons grated Parmesan cheese

In a 6-quart heavy-bottom pot, add the oil and heat over medium-high heat.  Add the onions and sauté for 3 minutes, then add the sausage and brown while breaking in to smaller pieces. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. 

Once sausage is cooked through, add the garlic, fennel, and zucchini.  Continue to sauté until the zucchini is softened, about 3 to 5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.  Add the tomatoes and chicken broth. 

Allow to simmer over medium heat for 10 minutes, stirring occasionally. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the beans and kale, stir to incorporate and allow to simmer for another 10 minutes. Adjust seasonings to taste.

Ladle into bowls, and top with 1 tablespoon cheese.